great care you don't mash it) pour your ragoo round it, and send it to table hot.
To ragoo celery.
WASH and make a bunch of celery very clean, cut it in pieces, about two inches long, put it into a stew pan with just as much water as will cover it, tie three or four blades of mace, two or three cloves, about twenty corns of whole pepper in a muslin rag loose, put it into the stew-pan, a little onion, a little bundle of sweet-herbs; cover it close, and let it stew softly till tender; then take out the spice, onion and sweet-herbs, put in half an ounce of truffles and morels, two spoonfuls of catchup, a gill of red wine, a piece of butter as big as an egg rolled in flour, six farthing French rolls, season with salt to your palate, stir it all together, cover it close, and let it stew till the sauce is thick and good. Take care that the roll do not break, shake your pan often; when it is enough, dish it up, and garnish with lemon. The yolks of six hard eggs, or more, put in with the rolls, will make it a fine dish. This is for a first course.
If you would have it white, put in white wine instead of red, and some cream for a second course.
To ragoo mushrooms.
PEEL and scrape the flaps, put a quart into a sauce-pan, a very little salt, set them on a quick fire, let them boil up, then take them off, put to them a gill of red wine, a quarter of a pound of butter rolled in a little flour, a little nutmeg, a little beaten mace, set it on the fire, stir it now and then; when it is thick and fine, have ready the yolks of six eggs hot and boiled in a bladder hard, lay it in the middle of your dish, and pour the ragoo over it. Garnish with boiled mushrooms.
A pretty dish of eggs.
BOIL six eggs hard, peel them and cut them into thin slices, put a quarter of a pound of butter into the stew-pan, then put in your eggs and fry them quick. Half a quarter of an hour will do them. You must be very careful not to break them, throw over them pepper, salt, and nutmeg, lay them in your dish before the fire, pour out all the fat, shake in a little flour, and have ready two shalots cut small; throw them into the pan, pour in a quarter of a pint of white wine, a little juice of lemon, and a little piece of butter rolled in flour. Stir all together till it is thick; if you have not sauce enough, put in a little morewine,
